Evaluación del grado de desnaturalización de la proteína, calcio y fósforo de la leche durante el calentamiento utilizando un número de combinaciones de tiempo/ temperatura y su influencia en la calidad y rendimiento del queso fresco elaborado.
This research project was based on the analysis in the milk for the determination of protein denaturation and the incidence of minerals such as Calcium and Phosphorus when subjected to different times and temperatures of pasteurization, as a result of this the condition in the production of fresh ch...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2016
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| Online Access: | http://dspace.unach.edu.ec/handle/51000/3032 |
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